 | Miss F returned to school last week without her best friend Max. He moved over the summer and we have been preparing her for weeks. Luckily, she still loves school. Miss F is a big breakfast eater and on school mornings I like something that is quick to prepare. The doughnut pan gets used often during the school year because making doughnuts doesn't take long at all. And Miss F gets to use sprinkles. And everyone knows that sprinkles before school make for a very happy kid, even if Max isn't there. This recipe is based on the ones that come with the Wilton doughnut pan. |
1 tablespoon butter, melted
¾ cup buttermilk
2 large eggs, lightly beaten
2 cups cake flour, sifted
½ cup granulated sugar
2 teaspoons baking powder
¼ cup cocoa powder
1 teaspoon salt
½ cup semi-sweet chocolate chips
2 teaspoons corn syrup
1 tablespoon vegetable oil
1 teaspoon water
Preheat the oven to 425. Spray your doughnut pan with non-stick spray.
In a medium-sized mixing bowl, whisk together the melted butter, buttermilk, and beaten eggs. In a large mixing bowl, sift together the cake flour, sugar, baking powder, cocoa and salt. Add the wet ingredients to the dry ingredients and stir together until just combined.
Carefully spoon the batter into the prepared doughnut pan about 2/3 full. Bake for 7-8 minutes, or until the tops of the doughnuts spring back when lightly touched.
For the glaze, microwave all the ingredients together in a microwave safe bowl on 50% power for about 1 minute, stirring every 20 seconds, until melted. Add additional water (by the half teaspoon), if needed to thin. Dip one half of each doughnut into the chocolate and allow to dry on a cooling rack.
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2 comments:
I love to make baked doughnuts. My kids would go crazy for these! . I mean who doesn't love chocolate? Yum!
Baked dougnuts are so tempting! Especially when they look so chocolaty and good!
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